Garlic-Yogurt Chicken Pitas; Tzatziki; & Green Hummus with Pita Chips

We had our good friend Lua over for dinner tonight and wanted to do something that would be simple and fast, but still have a bit of a "wow factor".  Justin and I had been talking about a yogurt marinade recently and having company seemed like a good reason to do it (not that we really needed a reason).  So we went with a Mediterranean themed dinner.  

What I really like about these three dishes is that I used lots of the same ingredients in everything, so everything just stayed on the counter and got used again and again.  That's actually how I came up with the green hummus!  I had the intention of just making my regular recipe... but then I had the 3 green onions leftover, the mint, and some parsley from when we did our Italian Chopped Salad.  I was super stoked about how it came out all herby and delicious.  J and I both decided that every recipe listed below was perfect... lots of times we make a recipe, like it, make it the next time, change it a little, make it again, change it a little.  With these, we decided there wasn't room for improvement.  We liked them all just as they are.  (It was a pretty awesome compliment from Justin.)

The song playing right now in our kitchen, as I was typing this up and deciding what kind of music to post, is Bouncing Souls' "Letters From Iraq".  I think it's technically "Fourth of July Weekend", since the 4th is this Wednesday.  -jen

GARLIC-YOGURT CHICKEN PITAS
Prep time: 10 minutes, Cook time: 15-20 minutes
Difficulty: Way Easy
Serves:  6-8

• 1.5 cups plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 green onion, chopped
• zest of 3/4 large lemon (use remaining zest for tzatziki)
• juice of 1/2 large lemon (use remaining juice for tzatziki)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon dill
• 2 teaspoons fresh mint, chopped 
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Accent (optional)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pounds chicken breast, sliced into strips about the width of 2 fingers
• pitas, lettuce, tomatoes, onion, hummus, tzatziki, feta cheese

In a medium bowl, whisk together all of the ingredients (except the chicken - that's hard to whisk).  Combine chicken strips and yogurt marinade in a gallon Ziploc and marinate for at least an hour (longer is optimal!)

The chicken would probably be better grilled, but it's a lousy day so we're baking it.  Preheat oven to 350 F.  Lightly oil a baking sheet, then line up chicken strips on pan and pour remaining marinade over them.  Bake at 350 F for 15-20 minutes (depending on the size of the strips, check with meat thermometer or cook until juices run clear).


Serve on a toasted pita with lettuce, tomato, onion, and cucumber.  We like to spread some hummus on the pita and top the pita with tzatziki.  Sprinkle with some crumbled feta cheese.

QUICK TZATZIKI (CUCUMBER YOGURT SAUCE)
Time:  35 minutes
Difficulty:  Easy
Makes:  2 cups

• 1 cucumber, de-seeded and diced fine
• 1 teaspoon salt
• 2 cups plain Greek yogurt
• juice of 1/2 large lemon (use other half in chicken marinade)
• zest of 1/4 large lemon (use remaining 3/4 in chicken marinade)
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 1 green onion, diced fine
• 1/2 teaspoon dill
• 2 teaspoons fresh mint, chopped fine
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon Accent (optional)
• ground black pepper to taste

Place diced cucumber in a strainer over a bowl.  Toss evenly with 1 teaspoon salt and let drain for 1/2 hour to 1 hour.  Squeeze out excess juice.  Discard juice and combine the cucumber with Greek yogurt.  Add all remaining ingredients and mix.  Serve on pita sandwiches, as a dip with toasted pita, or as a fresh vegetable dip.

GREEN HUMMUS
Time:  5-10 minutes
Difficulty: Easy
Makes: 1 cup (maybe 1.5 cups)
Need:  Food processor or blender

• 1 can (14.5oz) garbanzo beans, drained
• 2 heaping tablespoons tahini 
• 3 green onions, rough chopped
• 2 tablespoons parsley, rough chopped
• 1 tablespoon fresh mint, rough chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/8-1/4 teaspoon red pepper flakes (depending on taste)
• 1/4 teaspoon salt
• few grinds of fresh black pepper
• 2 tablespoons water
• 1 tablespoon white wine vinegar (or lemon juice)
• 3-4 tablespoons olive oil

Combine all ingredients except the olive oil in the food processor.  While blending, slowly drizzle in the olive oil until desired consistency.  Blend for 2 minutes on high until completely smooth.  Same application as tzatziki - use in pita sandwiches, to dip toasted pita or tortilla chips in, or as a fresh veggie dip.


 PITA CHIPS
Time:  15 minutes

• pitas
• olive oil
• salt and pepper
• Zatar seasoning (optional, but awesome)

Preheat oven to 375 degrees.  Cut pita into 1/8 sections.  Place in a single layer on baking sheet.  Brush tops with olive oil.  Sprinkle with salt, pepper and Zatar.  Bake for 5 minutes.  Turn pieces over and bake another 5 minutes, or until crisp.   Can be eaten with both hummus and tzatziki.